You can grow cut and come again salad greens indoors and outdoors. These are delicious leafy greens that regrow several times after harvesting the leaves.
If you are interested in indoor food growing, there are many vegetables and herbs you can grow indoors all year-round.
How To Grow Cut And Come Again Salads
Cut and come again lettuce and salad greens are probably the easiest food to grow.
You can grow them indoors by a sunny window, under grow lights (see my indoor veggie garden here), or outdoors in containers or a veggie bed. Many of them do fine under covers right through the winter as well.
The are called ‘cut and come again’ because the leafy greens are cut (and eaten) when the leaves are still young and tender (and delicious).
After the first cutting, more leaves grow from the base of the plant (come again) to be harvested later. I usually get at least 3 or 4 harvests from the same plant over a period of a few months.
Below you will find detailed growing instructions for the beginner gardener from seed to harvest (and compost) as well as a list of suggested seeds to try.
Even if you have a tiny apartment, so long as there is some sunlight, you should be able grow your own fresh salad greens.
Indoors or Outdoors
- You can grow salad greens indoors near a sunny window, under grow lights, or outdoors in containers, raised beds, or in the ground.
- The growing season can be extended year round with greenhouses, covered raised beds, polytunnels, or cloches.
- I learned to grow vegetables year round from The Year Round Vegetable Gardener by Niki Jabbour.
Prepare The Soil
- Containers: Use organic potting mix made for food crops. Read the label to be certain it is okay for veggies (safe to eat food grown in it). Many common potting soils are not food safe.
- In ground: I use my own garden soil which I add mature compost (humus) to a few times a year. You want soil that will retain moisture without being too damp or dry.
Recommended Seeds To Try
Mesclun Mix is a blend of seeds consisting of various leafy lettuces and other greens.
You can buy packets of mesclun mix or choose several individual seed packets and make your own.
I would recommend buying separate seeds (and planting them in their own sections) if you want to get to know what each type is.
Check the seed packets to see what time of year the seeds will grow best in your region.
- Beets (eat the tops)
- Giant red mustard
- Golden yellow Chinese cabbage
- Kohl rabi
- Loose leaf lettuces
- Oriental mustard
- Red Russian kale
- Upland cress
You can also grow peas along with your spring and fall salads. Pea shoots are my favorite addition to fresh salad greens each day.
Sow The Seeds
Read your seed packets for specific instructions. In general this is how I do it:
- First moisten the soil with water so it stays in clumps when you grab a handful but does not drip water. This tells you it’s just right for planting.
- Sprinkle the seeds over the soil. I try to get them about 3/4″ apart. They don’t need too much room because you will harvest them before the plants mature.
- Cover the seeds with 1/4″ (or a bit less) of soil.
- Ensure everything is damp but not soaking and leave them alone to sprout.
- Your seed packet(s) will tell you how long it should take. Generally it’s 3-4 weeks in the warmer months, and 5-6 weeks at colder times of year before the plants get established.
- Grow lights are not really economical just for salad growing, but if you want to try them for seed starting (with or without salad greens), here’s my inexpensive grow light setup.
Care For The Seedlings
- I don’t want to hear any excuses about having a brown thumb. You just have to make a habit of paying attention to what you’ve planted. And that makes any thumb green.
- Check the seeds each day and just make sure the soil stays damp and does not dry out. Water gently as needed (don’t flood the newly sown seeds). Experience is the best teacher in gardening.
- Salad greens are edible any time before the plant starts bolting (to produce flowers and then seeds).
- Always cut your salads right before you want to eat them. Nothing compares to that fresh taste.
- I use clean kitchen scissors to cut the leaves.
- Only cut as much as you need and leave the rest for future salads (tomorrow and onward).
- You can cut your first harvest when the leaves are a few inches tall.
- Leave approximately 1″ of growth (from the soil to where you are cutting). You’ll be eating the tops of the leaves.
- Smell and taste each one as you cut them and get to know what’s what. It’s very enjoyable! You’ll soon have favorites and know which ones you like the best together.
- Depending on the time of year and weather conditions, it usually takes a few weeks for the greens to regrow.
- Cut the next batch whenever there’s enough to clip off, leaving an inch at the base.
Sow More Seeds
- Sow additional seeds every 2-3 weeks.
- You can plant the new seeds amongst the older plants if space is an issue.
- By the time you’ve exhausted the first planting, you’ll have several new lots well-established.
Compost Out and Compost In
- When you’ve had several harvests from a lot and the greens are getting old/ tough and/or starting to bolt, pull them from the bed and put them in the compost pile.
- Add compost to the beds a few times a year.
- Rotate all your growing crops to keep the soil healthy.
- If you’re using containers, use new potting mix each year.
Seed Starting for Beginners
by Melissa J. Will
Everything you need to get started with indoor seed starting for indoor and outdoor plants.
Grow what you want—any time of year!
This ebook is a digital file you save to your device.
$5.99 US | PayPal, Credit Card, Apple Pay
PDF Format | About Ebook
Get your scissors ready and start planting!
~Melissa the Empress of Dirt ♛